Serves 6
Fried green tomatoes:
1. Slice green tomatoes ¼ inch thick.
2. In a medium bowl, combine the flour,1/2 tablespoon salt, pepper. In a second bowl, beat the eggs. In third bowl, combine panko flakes, Cajun seasoning, and remaining salt.
3. Dredge tomato slice in flour, then into egg mixture, finally, into breadcrumbs. Place tomatoes in fridge max 4 hours.
4. In large skillet, heat ¼ cup of olive oil over high heat until smoking. Lower the heat to medium, carefully slip 6 of the tomatoes in oil fry for 2 minutes on each side. Remove tomatoes

Poblano goat cheese sauce:
• 2 OZ BUTTER
• 1.5 OZ SIFTED FLOUR
• 5 OZ DICED ONION
• 4 OZ OF DICED POBLANO
• 1.5 OZ DICED JALAPENO
• 2 OZ DICED CELERY
• .5 OZ MINCED GARLIC
• 1 cup heavy cream
• 5 OZ Goat cheese
• 18 EA u – 15 shrimp grilled and sliced in half

1. HEAT THE BUTTER AND SWEAT THE VEGETABLES UNTIL TRANSLUCENT
2. STIR IN THE FLOUR UNTIL WELL INCORPORATED
3. STIR IN THE HALF & HALF AND SIMMER FOR 30 MINUTES, STIRING OFTEN.
4. ADD THE CHEESE AND CONTINUE COOKING UNTIL FULLY INCORPORATED
5. STRAIN AND ADD TABASCO, LEMON, AND SALT TT
To Serve:
1. Place the tomatoes down in center of the plate.
2. add half the shrimp in sauce, place the sauce over the tomatoes.
3. with remaining shrimp, place them on top of the sauce , and then toss some baby salad greens in olive oil season with salt, and finish the dish by placing the greens ontop of the shrimp.